This document provides standards for four types of aqueous coconut products: light coconut milk, coconut milk, coconut cream, and coconut cream concentrate. It defines each product and establishes requirements for their essential composition, quality factors, food additives, contaminants, hygiene, weights and measures, and labeling. The standard is intended to help ensure the quality of these coconut products.
This document provides standards for four types of aqueous coconut products: light coconut milk, coconut milk, coconut cream, and coconut cream concentrate. It defines each product and establishes requirements for their essential composition, quality factors, food additives, contaminants, hygiene, weights and measures, and labeling. The standard is intended to help ensure the quality of these coconut products.
This document provides standards for four types of aqueous coconut products: light coconut milk, coconut milk, coconut cream, and coconut cream concentrate. It defines each product and establishes requirements for their essential composition, quality factors, food additives, contaminants, hygiene, weights and measures, and labeling. The standard is intended to help ensure the quality of these coconut products.
This document provides standards for four types of aqueous coconut products: light coconut milk, coconut milk, coconut cream, and coconut cream concentrate. It defines each product and establishes requirements for their essential composition, quality factors, food additives, contaminants, hygiene, weights and measures, and labeling. The standard is intended to help ensure the quality of these coconut products.
Coconut Milk and Coconut Cream (CODEX STAN 240-2003) 1
SCOPE
This Standard applies to packaged aqueous coconut milk and coconut cream products, as defined in Section 2 below, and offered for direct consumption, including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing or to sweetened and/or flavoured coconut milk or cream. 2
DESCRIPTION
2.1
PRODUCT DEFINITION Coconut milk and coconut cream are the products: (a)
(b) 2.2
prepared by: (i)
using a significant amount of separated, whole, disintegrated, macerated or comminuted
fresh endosperm (kernel) of coconut palm (Cocos nucifera L.) and expelled, where most filterable fibres and residues are excluded, with or without coconut water, and/or with additional water; or
(ii)
reconstituting coconut cream powder with potable water; or
(iii)
dispersing finely comminuted dehydrated coconut endosperm with potable water; or
(iv)
combining (i) and (iii) above.
processed by heat, in an appropriate manner, before or after being hermetically sealed in a
container, so as to prevent spoilage.
STYLES
2.2.1 Light Coconut Milk
Light coconut milk shall be the product obtained from either the bottom portion of centrifuged coconut milk or by further dilution of coconut milk and complies with the requirements in Section 3 of this Standard. 2.2.2 Coconut Milk Coconut milk is the dilute emulsion of comminuted coconut endosperm (kernel) in water with the soluble and the suspended solids distributed and complies with the requirements in Section 3 of this Standard. 2.2.3 Coconut Cream Coconut cream is the emulsion extracted from matured endosperm (kernel) of the coconut fruit with or without any addition of coconut water/water and complies with the requirements in Section 3 of this Standard. 2.2.4 Coconut Cream Concentrate Coconut cream concentrate is the product obtained after the partial removal of water from coconut cream and complies with the requirements in Section 3 of this Standard.
CODEX STAN 240-2003
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ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1
COMPOSITION
3.1.1 Basic Ingredients
(a)
Coconut cream powder;
(b)
Endosperm (kernel) of coconut palm (Cocos nucifera L.);
(c)
Water.
3.1.2 Other Permitted Ingredients
(a)
Coconut water;
(b)
Maltodextrin;
(c)
Sodium caseinate.
3.1.3 Other Composition
Product
Total Solids (% m/m)
Non-fat Solids (% m/m)
Fat (% m/m)
Moisture (% m/m)
pH
Min. max.
min.
min.
max.
min.
(a)
Light Coconut Milk
6.6 - 12.6
1.6
5.0
93.4
5.9
(b)
Coconut Milk
12.7 - 25.3
2.7
10.0
87.3
5.9
(c)
Coconut Cream
25.4 - 37.3
5.4
20.0
74.6
5.9
(d)
Coconut Cream Concentrate
37.4 min.
8.4
29.0
62.6
5.9
3.2
QUALITY CRITERIA
Coconut milk and coconut cream shall have normal colour, flavour and odour characteristic of the products. 3.3
CLASSIFICATION OF DEFECTIVES
A container that fails to meet one or more of the applicable quality requirements, as set out in Sections 3.1.3 and 3.2 should be considered as a defective. 3.4
LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements referred to in Sections 3.1.3 and 3.2 when the number of defectives, as defined in Section 3.3, does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5. 4
FOOD ADDITIVES
4.1
BLEACHING AGENTS
INS No.
Name of the Food Additive
223
Sodium metabisulphite
224
Potassium metabisulphite
Maximum Level 30 mg/kg
CODEX STAN 240-2003
4.2
EMULSIFIERS
INS No.
Name of the Food Additive
432
Polyoxyethylene (20) sorbitan
monolaurate
433
Polyoxyethylene (20) sorbitan monooleate
434
Polyoxyethylene (20) sorbitan
monopalmitate
435
Polyoxyethylene (20) sorbitan
monostearate
436
Polyoxyethylene (20) sorbitan tristearate
471
Mono- and diglycerides
473
Sucrose esters of fatty acid
4.3
Maximum Level
1000 mg/kg
Limited by GMP 1500 mg/kg
PRESERVATIVES
INS No. 211 4.4
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Name of the Food Additive
Sodium benzoate
Maximum Level 1000 mg/kg only for pasteurized coconut milk
STABILIZERS/THICKENERS
INS No.
Name of the Food Additive
412
Guar gum
415
Xanthan gum
418
Gellan gum
466
Sodium carboxymethyl cellulose
Maximum Level
Limited by GMP
CONTAMINANTS
5.1
HEAVY METALS
The products covered by the provisions of this Standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for these products. 5.2
PESTICIDE RESIDUES
The products covered by the provisions of this Standard shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for these products. 6
HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969), Recommended International Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods (CAC/RCP 40-1993), Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant Codex texts such as codes of hygienic practice and codes of practice. 6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
CODEX STAN 240-2003
WEIGHTS AND MEASURES
7.1
FILL OF CONTAINER
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7.1.1 Minimum Fill
7.1.1.1 The hermetically sealed container should be well filled with the product, and it should occupy not less than 90% v/v of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled. 7.1.1.2 Flexible containers should be filled as full as commercially practicable. 7.1.2 Classification of Defectives A container that fails to meet the requirement for minimum fill as described in Section 7.1.1 should be considered as a defective. 7.1.3 Lot Acceptance A lot should be considered as meeting the requirement of Section 7.1.1 when the number of defectives, as defined in Section 7.1.2, does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5. 8
LABELLING
The products covered by the provisions of this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions apply: 8.1
NAME OF THE PRODUCT
8.1.1 The name of the product shall be:
(a)
Light coconut milk
(b)
Coconut milk
(c)
Coconut cream
(d)
Coconut cream concentrate
according to the product definitions and
composition in Sections 2 and 3
8.1.2 Coconut milk and coconut cream prepared by reconstituting coconut cream powder or the finely comminuted dehydrated coconut endosperm shall be labelled to indicate that these are reconstituted products. 8.1.3 An appropriate description of the heat treatment should be given, either as part of the name or in a prominent position in the same field of vision. 9
METHODS OF ANALYSIS AND SAMPLING
See relevant Codex texts on methods of analysis and sampling.
